Categories: Mason Jar lunches

Ingredients

• 3 oz. package ramen noodles
• 1 tbsp. chicken base
• 1 to 2 tsp Sriracha chili sauce
• 1 tsp minced fresh ginger
• 1/2 cup shredded carrots
• 1/2 cup shredded cabbage
• 2 radishes, halved and sliced
• 1/2 cup sliced fresh shiitake mushrooms
• 1 cup shredded cooked chicken breast
• 1/4 cup fresh cilantro
• 2 lime wedges
• 1 hard-boiled egg, halved
• 4 cups boiling water

Directions

1. Cook ramen as directed (do not use seasoning pack); cool.

2. In each of two 1-quart mason jars, layer half of each ingredients in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place the lime wedges and egg halves in two 4-oz. glass jars. Cover all 4 of the containers and refrigerate until ready to serve.

3. To serve, pour 2 cups boiling water into each 1-quart jar; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup; place an egg half on top.

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